Tag Archives: poached eggs

10 father’s day breakfast ideas

14 Jun

4723553277_9684516e90This Sunday is Father’s Day!

What better way to say thank you than to cook him up a delicious and hearty breakfast!

To get you thinking, here are some fun ideas for breakfast:

  • Poached eggs with spinach and smoked salmon over crusty bread
  • Baked polenta with corn and chorizo topped with poached eggs
  • Whole grain blueberry pancakes with maple syrup or strawberry sauce
  • Oatmeal bar with fun toppings that he gets to pick
  • Tofu scramble with sweet potato hash
  • Almond butter filled fresh croissants with jam on the side
  • Oven baked frittata with fresh summer veggies topped with cheese and hot sauce
  • French toast with lemon and orange zest topped with sliced bananas and coconut shreds
  • Huevos rancheros with black beans, avocado, cilantro, sour cream, corn tortillas
  • Tortilla española with chorizo and peppers

Along with his favorite morning beverage, some great company, and a fun plan for the day, your celebration is bound for success!

Happy Father’s Day!

Photo courtesy of edenpictures

dynamic eggs

14 Jan

photo-2Eggs are a versatile protein. Whether they are poached, scrambled, fried or served sunny-side up, over-easy, hard or soft-boiled or transformed into an omelette, eggs will never let you down.

They contain a plethora of vitamins and minerals such as vitamins A, B, D, E along with calcium, iron, phosphorous, zinc, selenium, folic acid, omega 3’s, and choline.

Not only are these gems packed with nutrition, and are a dynamic addition to your diet, they make a great base for adding in lots of worthy veggies that are currently sitting in your fridge, ripe for some attention.

Here’s a recipe that we welcome you to adjust based on the contents of your fridge:

Scrambled eggs with swiss chard and red onion – variations are endless!

Serves 1-2


  • 2 eggs
  • 1-2 medium swiss chard leaves
  • 1/3 of a medium red onion
  • 1/2 tablespoon olive oil
  • sprinkle of sea salt + crack of pepper


Rinse swiss chard. Remove stems from swiss chard leaves. Chop up stems into 1 inch pieces, and separate from leaves. Roll up swiss chard and cut into thin slices. Dice red onion into uniform pieces. Crack eggs into bowl and whisk until mixed thoroughly.

Heat olive oil in a pan. Add onions, let sauté until soft. Then add swiss chard stems, mixing until they have become softer. Add leaves, and mix until they have wilted, but aren’t too soft. Pour eggs over, and scramble until eggs are still soft, but not dry.

Plate then add some salt + pepper, then dig in!

Depending on what you like, you can add hot sauce, cheese, avocado. Eat alongside toasted bread, or on it’s own. Delight in the flavors and textures, and get ready for a beautiful day ahead!

What does your ideal scramble look like?

Sautéed asparagus with poached eggs and parmesan cheese – the recipe

25 May

Flora’s seasonal food recipe:

I’ve always been curious about asparagus because of its looks. The fact that it stands up so straight, and has a curly like ruffle top makes me ponder the miracle of it growing up from the ground, and also has me wonder why it tastes so good yet looks so strange, even dinosaur like.  I guess you really can’t judge a book by its cover!  Asparagus is one of the first vegetables to emerge from the soil after a long winter filled with root vegetables, and with its emergence comes health benefits that directly correspond to the needs of our bodies in the spring season: cleansing and renewing.

Here is a simple, fast and tasty way to cook your asparagus, which I hope will inspire your taste buds to continue eating vegetables in their peak season when they taste the best, and are cost friendly.

Sautéed asparagus with poached eggs and parmesan cheese:

*Sautéed asparagus:

Place olive oil or sunflower oil into your pan; turn on stove to medium heat

Snap off ends of asparagus stalks, and rinse with water

Place stalks into your pan and sauté covered for 10 minutes or until tender

*Try roasting or steaming your asparagus.

*Poached egg:

Place a few inches of water into a pot; turn stove on to medium heat

Wait for water to reach the point where it’s not simmering yet, but it almost is

Crack your egg into a small bowl

With a large spoon make a whirlpool with the water, then place the egg into the water and let it cook for 3-4 minutes

Remove the egg with your spoon and place on top of your asparagus bed

*Feel free to scramble your egg-it’s tasty too!

*Parmesan cheese:

Grate some parmesan cheese on top, crack some pepper and enjoy your creation!

*Parmesan can be quite pricey; try adding goat cheese or feta instead.

If you try this recipe, let us know how it goes! I’ll post again next month, when our focus shifts to summer peas. – Flora